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A steaming bowl of hearty mushroom barley soup with fresh parsley on top
Print Recipe

Barley and Mushroom Soup

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 6 servings
Calories: 245kcal

Ingredients

  • 1 cup pearl barley, rinsed
  • 1 lb mixed mushrooms (cremini, shiitake, and button), sliced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, diced
  • 2 medium carrots , diced
  • 2 stalks celery , diced
  • 3 cloves garlic , minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 tablespoon soy sauce
  • 1/2 teaspoon black pepper
  • 1 teaspoon sal t
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add the sliced mushrooms and sauté until they have released their moisture and turned golden brown, approximately 10 minutes.
  • Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent.
  • Stir in the minced garlic and dried thyme; cook for 60 seconds until fragrant.
  • Add the rinsed pearl barley and stir to coat in the oil and aromatics.
  • Pour in the vegetable broth and soy sauce. Bring the mixture to a boil.
  • Reduce heat to low, cover the pot, and simmer for 40 to 45 minutes, or until the barley is tender.
  • Season with salt and black pepper. Stir in fresh parsley before serving.